(30 May 2025) - The Michelin Guide has rated restaurants in Lithuania for the second time. This year, it recommends a total of 37 restaurants, including four new ones that have been awarded a Bib Gourmand for their excellent value for money. Two restaurants were awarded a green star for sustainability.

Gwendal Poullennec, International Director of the Michelin Guide, said: "Lithuania is a very forward-thinking country and we are delighted that since the launch of the first Michelin Guide Lithuania last year, the local gastronomic scene has continued to evolve and expand - both through the development of existing restaurants and a diverse mix of new openings. Lithuanians are rightly proud of their culinary traditions, which remain present in restaurants across the country. This is particularly evident in the award of a new Green Star to a restaurant that recognises the heritage of its location, both in terms of the building in which it is housed and its cuisine. This year's selection also underlines that Lithuania has much to offer - an attraction for locals and visitors alike. The awarding of four new Bib Gourmands doubles the number from last year and proves that Lithuania is a country that is affordable and accessible to all."

No new stars

The four restaurants that were awarded one star last year will retain their status. Stars are awarded to restaurants that offer outstanding cuisine. Five universal criteria are taken into account: the quality of the ingredients, the harmony of flavours, the mastery of techniques, the personality of the chef reflected in his cuisine and, just as importantly, consistency both across the menu and over time.

The starred restaurants in Lithuania:

• Demo in Vilnius is a pioneering venture that functions as a café during the day and a restaurant later in the week. Its monochrome décor reflects the bold yet understated cuisine. Head chef and owner Tadas Eidukevicius is very wise for his age and looks at ingredients and food with different eyes than most. His two imaginative menus provide excitement with every course.
• Džiaugsmas is located in a beautiful historic building in the centre of Vilnius and has several modern, industrial-style dining rooms. The easy-to-eat dishes are kept simple, bringing out the flavours of the main ingredients and creating an unforgettable experience. Guests can choose between a tasting menu or a customised à la carte selection, which includes dishes to share.
• In the historic centre of Vilnius, you will find a beautiful courtyard with shops and restaurants, all owned by the same team. The flagship is Nineteen18, a charming industrial-style restaurant with a refreshingly relaxed atmosphere. The restaurant's own farm plays a central role in production and the team's pride in using their own ingredients can be tasted on the plate. The menu comprises around ten dishes that blend harmoniously into one another.
• Also located in Vilnius is Pas Mus, which loosely translates as "our house" and describes the place perfectly. A truly special restaurant, run by head chef and owner Vita Bartininkaite and her lovely team. It exudes passion and energy and does everything it can to make the experience an all-round pleasure. The menu is a seasonal surprise - Vita regularly scours her mum's garden for produce and goes foraging herself - and the innovative dishes blend seamlessly together.

A new green star

The green star recognises initiatives by innovative restaurants that are fully committed to reducing their environmental footprint - restaurants that offer culinary experiences that combine culinary excellence with measures to reduce their overall impact on nature. These restaurants are a source of inspiration for both enthusiastic foodies and the entire catering industry.

From the outset, conservation and preservation were at the forefront of the remodelling of this old building. The former production facility for microchips for military components was transformed by the designers into an inviting café with an environmentally conscious flair. Tadas Eidukevicius eventually joined the team and the restaurant was born. He shares the same philosophy and operates this flexible, multi-functional space in a way that maximises resources while reducing environmental impact. Reuse is the key to success - from repurposing appliances and furniture to reusing antique cutlery from grandparents. The team also works with artisans and scientists to create crockery and porcelain glazes from industrial waste, stone scraps and iron.

The tasting menu is designed to raise environmental awareness and encourage action, with each dish addressing an important issue. Innovative techniques also reduce waste and valorise surplus ingredients. For example, purified ferments are used to crush stems and leaves to create concentrated flavour essences for sauces. The inspectors were enthusiastic about everything from bread made according to a historical recipe to roasted rice pudding with caviar and sour cherries.

Demo joins Red Brick in Radiškis, an hour north of the capital. Set in the heart of Farmers Circle, a wonderfully secluded 700-hectare farm, this beautifully restored historic barn showcases local and farm produce in modern, seasonal compositions that tantalise the palate. Dishes are explained by the friendly team - sometimes even by the chefs themselves - and rooms are available for a complete overnight experience.

Four new Bib Gourmands

The Bib Gourmand award, introduced in 1997, rewards restaurants that offer high-quality food at reasonable prices as part of the MICHELIN Guide selection.

• Augustin, sister restaurant to Momo Grill and Monai, is an elegant, understated restaurant with vintage sideboards full of wine under striking chandeliers with artificial candles. The relaxed atmosphere is complemented by bold, colourful dishes that combine Mediterranean and Middle Eastern flavours in two different formats. The majority of the menu consists of modern, plant-based small dishes - three per person plus dessert is a good guide - but there are also three main courses with fish or meat. The inspectors loved the kohlrabi with crayfish tails, dan dan sauce, coriander and hazelnuts, which they enjoyed on the beautiful courtyard terrace.
• The B'ARN Bistro in Vilnius is a very small and inviting restaurant where guests feel at home with old friends. The name refers to the place where the chef's culinary journey began - in a small barn in his grandmother's garden - and to his name: "by Arnas". His cuisine is very personal and combines influences from his travels through Japan, Thailand, Mexico and the Middle East. The colourful dishes are designed for everyone, and spicy seasonings give them a special touch. The inspectors particularly liked the dorado crudo with green curry and the pork tostadas with pineapple salsa.
• El Gato Negro may be located in Vilnius, but guests immediately feel transported to Mexico City when they dine under a blanket of hanging sombreros, surrounded by other colourful Mexican motifs. The chef himself is Lithuanian, but knows exactly where he sources his ingredients and how he processes them to create authentic, flavoursome dishes. With prices as friendly as the friendly team, this is the perfect place for a fun night out with friends, as the dishes are meant to be shared. Among the inspectors' favourites were the beef tongue tacos, the smoked gilthead "al pastor" and the golden-brown, crispy churros.
• Kristoforas is located in Vilnius Town Hall - an impressive building that is one of the most important examples of classical architecture in Lithuania. This stylish and elegant restaurant with a blue frescoed ceiling is located on the first floor. The cuisine is also classic - a mixture of French and Italian cuisine - with strong flavours and a delicate touch. The MICHELIN Guide inspectors particularly enjoyed the consommé-style fish soup, the game tournedos prepared Rossini-style and the original dessert of chocolate and baravykas (porcini mushrooms). The prices are more than fair considering the location, especially the business lunch menu.

In total, the Michelin Guide Lithuania 2025 includes eight Bib Gourmand awards, with 14Horses, Gaspar's, Le Travi and Nüman all retaining their award.

• 14Horses in Vilnius (sister restaurant to the Michelin-starred Nineteen18 and the MICHELIN Green Star Red Brick) is characterised by its elegant, minimalist design and relaxed atmosphere. Bold, distinctive flavours are served in original combinations on a flexibly designed menu.
• Gaspar's is a neighbourhood restaurant on the border between Vilnius Old Town and New Town. Chef Gaspar Fernandes was born in Goa, India, but has Portuguese roots, so his generous cuisine is a fascinating blend of both countries.
• Le Travi in Vilnius is a popular meeting place for a cosy evening. Mattia - a native of Genoa - has created a wonderfully authentic osteria in two rooms, serving typical Italian cuisine in the style of a nonna.
• Nüman in Kaunas is a friendly bistro whose walls are bursting with history. Located just outside the city centre, it offers a charming, understated atmosphere and modern, tasty dishes prepared with flair.

Two new recommendations

Inclusion in the guide is a mark of quality in itself. This year, 25 restaurants make up the main selection, including two establishments that have been newly included in the guide for 2025.

• The Alba Bistro in Klaipėda is an inviting Italian restaurant on Großer Theaterplatz. Brightly decorated ceramics and colourful paintings stand out against the white walls and give the restaurant the flair of an osteria on the Amalfi Coast. Although the chef is Lithuanian, his cuisine is authentically Italian and the dishes are carefully prepared, well-proportioned and well-seasoned. The MICHELIN Guide inspectors enjoyed the Neapolitan pizza, the rolled snow crab raviolo with beurre blanc and the ossobuco with risotto Milanese and gremolata.
• The luxurious MOTÍF joins the list of Vilnius restaurants and is located directly on the Town Hall Square. Its velvet armchairs, live electric music and energetic atmosphere attract a chic crowd - at least those who don't mind sitting close together at cramped tables. High-quality ingredients are served in modern Japanese dishes with subtle international influences ranging from Italian to Latin American cuisine. Sushi and tataki with homemade spices, the black cod with yuzu miso and the roast beef with chimichurri were a hit with the MICHELIN Guide inspectors.

Four special awards

The Special Awards are presented to outstanding personalities who are able to make a restaurant experience unforgettable thanks to their endless passion and remarkable skills.

• Young Chef Award - Darek Medvedevas from Augustin in Vilnius: Augustin was honoured with the Bib Gourmand 2025 for its outstanding quality and value for money. But that's not all: chef Darek Med vedevas also received the Young Chef Award this year. At the age of 29, he impressed the inspectors with his vibrant, modern small dishes that offer a mix of Mediterranean and Oriental flavours, with an unusual emphasis on plant-based recipes. The inspectors believe he has a bright future ahead of him and is a promising candidate!
• Service Award - Lina Marija Balčiūnaitė from Red Brick in Radiškis: Red Brick, already the proud holder of a Green Star, can now also join the Service Award. Located just an hour north of the capital, it is housed in a beautiful red-brick barn in the middle of a farm that operates using regenerative methods. Service manager Lina Marija Balčiūnaitė is a passionate advocate of the farm's ecological principles and her commitment to the cause is clearly evident in her work. Lina remains professional at all times, but also brings a very personal touch to her role, and her endearing personality creates an immediate connection with her guests.
• Sommelier Award - Martynas Pravilionis from HeJi in Vilniu: The chic, opulent interior of HeJi gives Vilnius a very special touch and captivates with fascinating design details, including two tables in raised golden birdcages. The cuisine combines influences from East and West and is accompanied by sommelier Martynas Pravilionis' excellently curated drinks list, which includes over 100 different champagnes and a large selection of sake. Some top producers are on the global menu. But if that's too much choice for you, there's also something for you: five different wine, sake and non-alcoholic drink pairings complement the dishes perfectly. There is a dedicated champagne bar as well as a cocktail bar, so everything from classic vintages to modern cocktails are on offer, and his knowledge is reflected in the creativity and detail of the offerings.
• Award for opening of the year - Arnas Petronis from B'ARN Bistro in Vilnius: Being included in the MICHELIN Guide is no small feat, but the combination with a Bib Gourmand adds a whole new dimension. Add to this the warm welcome, the passion of the chef and the fact that the restaurant only opened less than a year ago - and you have a sure-fire winner of the "Opening of the Year" award. In a somewhat unconventional space, you feel more like you're having dinner with an old friend, as the varied dishes are designed to be shared by all diners. The guide's experts liked the restaurant straight away, and Arnas Petronis' personal interpretation of the cuisine took them with him on his travels from Asia to South America.